Low-Calorie Roasted Vegetable and Herb Salad

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a mixing bowl, toss the zucchini, red bell pepper, carrots, and red onion with 10 ml of olive oil, half of the salt, and the black pepper.

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 minutes, stirring halfway through, until tender and lightly browned.

While the vegetables are roasting, prepare the dressing in a small bowl by whisking together the remaining 5 ml of olive oil, fresh lemon juice, minced garlic, and the remaining salt.

In a large salad bowl, arrange the mixed salad greens as a base. Top with the warm roasted vegetables.

Scatter the chopped parsley and torn mint leaves over the vegetables and greens.

Drizzle the lemon vinaigrette evenly over the salad just before serving, toss gently, and enjoy.